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Submitted by: Sherry Duval from Tulsa, OK
Originally shared on the web 02/16/2011

16 c. corn kernels, sliced from about 30 ears corn
4 c. water
1 c. sugar
1 T. salt
10 1-pint plastic freezer
containers and lids, sterilized

Combine all ingredients in a stockpot; stir well. Bring to a boil over medium-high heat. Boil 10 minutes, stirring frequently to keep from sticking or scorching. Ladle into shallow pans to cool; do not drain. Pack corn and liquid in freezer containers; freeze. To serve, simmer frozen corn with a little water until tender. Makes 10 containers.